Stuffed bell peppers are a signature Balkan dish. Ultimately one can adapt the stuffing to whatever there is in the fridge.

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~ Cut the top of the peppers and empty them of seeds. Keep the top so you can eventually place it back on top after the stuffing has been added. 
~ Fine dice the onion and garlic and sauté it in oil. 
~ Slice the mushrooms and add them to the onion base, until the mushrooms have got a dark colour.
~Add 2-3 spoons of the tomato puree and at the rest of the ingredients: washed rice, grated carrot, fine chopped parsley, salt and pepper. Leave it for 10 minutes.
~ Fill the peppers with the stuffing and place them in an oven tray. 
~ Prepare a tomato puree and water mixture to cover the peppers halfway. 
~ Preheat the oven and place the tray in at 160°C for 70-80 minutes. 
~Turn the peppers in the tray at halftime to ensure they are cooking evenly.Comments: 

The peppers can be served with polenta or mashed potatoes.